Augh, for various reasons I've hardly cooked from scratch in over a month. You lot are all making me jealous. The furthest I got was trying tea-stained eggs, but ended up eating them hard-boiled and forgot about the tea... Very scatty, recently!

That's alright. for the past 2 weeks and a bit I haven't made anything from scratch either...but that could be because I was overseas...partaking in the delicious food on offer from Japan.

I can't make snickerdoodles. I end up eating the dough, and they never make it into the oven.

Lunch today is a whole-wheat pita with hummus, some baby carrots and celery, a banana, and a handful of soy nuts. It is far, far too hot to cook.

My avatar is an image created by this very talented gentleman, of whose work I am extremely jealous. It was not originally a picture of Amunet, but it certainly looks a great deal like how I envision her!

I made this: UBC Ponderosa cake. It is a delicious, moist cake, and it's not too sweet, but it's perfectly banana-y.

And I'll tell you our secret ingredient: butterscotch chips as well as chocolate chips. It's so good! (My coworker and I are having our second bake-off. We tied our brownie bake-off, so now we're doing banana bread/cake.)

I also made a caramel sauce that tastes like Werther's caramels that was my grandmother's recipe:

1/2 cup butter

1 cup sugar

2 cups whipping cream

Cook butter and sugar, stirring constantly (I can't stress that enough), until golden and the sugar is completely melted. Once you hit that point, you'll want to immediately add the whipping cream, or else you'll burn the caramel and it will taste bitter. Stand back, because it will bubble and steam like crazy, since sugar melts at such a high temperature. I also added a little bit of salt. Not too much (it shouldn't taste salty), but enough that it turned out amazing. Cook until the sauce is thickened (it will coat the back of a metal spoon), and then refrigerate until cool. Serve on anything. Or just drink it as-is. You will want to.

I made this: UBC Ponderosa cake. It is a delicious, moist cake, and it's not too sweet, but it's perfectly banana-y.

And I'll tell you our secret ingredient: butterscotch chips as well as chocolate chips. It's so good! (My coworker and I are having our second bake-off. We tied our brownie bake-off, so now we're doing banana bread/cake.)

I also made a caramel sauce that tastes like Werther's caramels that was my grandmother's recipe:

1/2 cup butter

1 cup sugar

2 cups whipping cream

Cook butter and sugar, stirring constantly (I can't stress that enough), until golden and the sugar is completely melted. Once you hit that point, you'll want to immediately add the whipping cream, or else you'll burn the caramel and it will taste bitter. Stand back, because it will bubble and steam like crazy, since sugar melts at such a high temperature. I also added a little bit of salt. Not too much (it shouldn't taste salty), but enough that it turned out amazing. Cook until the sauce is thickened (it will coat the back of a metal spoon), and then refrigerate until cool. Serve on anything. Or just drink it as-is. You will want to.

Damned if I know exactly how much, I used a grinder and tasted it after every couple of grinds until I got the taste right. Only a pinch or two in the end, it would have been. I'd also recommend using a finer salt than usual table salt, if you can get it - our grinder salt dissolves much faster than the table salt does.

Edit: you don't want it to taste salty, but you'll be able to taste a difference from unsalted and salted, so taste it before you add any salt, and if you're using table salt, ensure it's entirely dissolved before adding more or you'll have salty caramel sauce.

Damned if I know exactly how much, I used a grinder and tasted it after every couple of grinds until I got the taste right. Only a pinch or two in the end, it would have been. I'd also recommend using a finer salt than usual table salt, if you can get it - our grinder salt dissolves much faster than the table salt does.

Edit: you don't want it to taste salty, but you'll be able to taste a difference from unsalted and salted, so taste it before you add any salt, and if you're using table salt, ensure it's entirely dissolved before adding more or you'll have salty caramel sauce.

Fair enough. I wasn't looking for an exact amount or anything, just whether we were talking "a pinch or two" or "half a teaspoon" or what.

The sauce should taste like liquid Werther's candy. I actually poured a little into a cup and ate it with a spoon while my coworker laughed at me. But then she admitted after tasting it that she kind of wanted to drink it, too.

The sauce should taste like liquid Werther's candy. I actually poured a little into a cup and ate it with a spoon while my coworker laughed at me. But then she admitted after tasting it that she kind of wanted to drink it, too.

So basically you should make it.

That is not odd at all. In fact, there is a chocolate store over here where you can even buy melted chocolate in a small cup just to drink. Oh god it's amazing.

I just made the beginnings of chicken enchilada, then an organic cilantro-jalepeno hummus, and now I'm eating chicken enchilada/hummus chips. Recipe for both to follow. (You know, when I'm done stuffing my face.)

2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

I didn't leave them in for the full 10 mins, because they browned up a little before then. Also, the only change to the recipe I made was swap out the chocolate chips with half milk and half white chocolate chips.

French toast with fresh berries and a light drizzling of honey and crispy-but-not-too-crispy bacon.

And they say Generation Y doesn't know how to cook!

Sweet and savoury together on one plate? Wrongness.

Hiroma tells you, "I just got to listen to someone complain about your deadly axekick being the bane of their existence."Archdragon Mizik Corten, Herald of Ruin says, "Man, that was a big axk."Hellrazor Cain de Soulis, Sartan's Hammer says, "Your [sic] a beast."